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Originally Posted by Jim_Conrad
I guess maybe I should try one.

What does it do that a chuck roast cant do?


To me a chuck roast is better for a pot roast or maybe on the smoker low and slow.
Tri tip is for the Open flame BBQ pit and cooked hot and fast.


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Its a steak.


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We can cook our chuck roasts as fast as a steak and they are great.


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In my opinion, it’s apples and oranges.

A chuck is to be cooked low and slow, til fall apart tender. Like fats said, tri tip is like a steak, in that you sear it on direct heat, then move to the side and finish the cooking slowly til medium/medium rare.


It’s worth a try, what’s the worst that can happen?

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We will take a rump roast and cook it as kebabs.

Fall apart tender.

We have grilled thinner chuck roasts to good results.


Might try the Santa Maria style seasoning.


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Originally Posted by FatCity67
Its a steak.


With three different grain patterns - cut accordingly.


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Originally Posted by robertham1
How you slice tri tip is as important as how you cook it-

Cut against the grain and watch out as the grain switches in the middle.


[Linked Image from i.postimg.cc]


I prefer it sliced pretty thin. 1/8”ish



Right on! Looks great!


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